Buttermilk Corn Bread
Serves: 5
Magnus Pfeffer
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
All-Purpose Flour3 cup
Yellow Cornmeal1.5 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 cup
Buttermilk (well-shaken)2 large
EggDirections:
1
Preheat oven to 425°F
2
Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl
3
Whisk together buttermilk, eggs, butter, and sage (if using) in another bowl, then add to flour mixture and stir until just combined
4
Spread batter evenly in a buttered 8-inch square baking pan and bake in middle of oven until golden, about 25 minutes
5
Cool in pan on a rack, then coarsely crumble
6
Preheat oven to 425°F
7
Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl
8
Whisk together buttermilk, eggs, butter, and sage (if using) in another bowl, then add to flour mixture and stir until just combined
9
Spread batter evenly in a buttered 8-inch square baking pan and bake in middle of oven until golden, about 25 minutes
10
Cool in pan on a rack, then coarsely crumble